Fårikål (Norwegian National Dish)
▢ Cut the lamb into large pieces. ▢ Slice the cabbage into large wedges, keeping the core attached. ▢ Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with…
- Prep
- 39 min
- Cook
- 1 hr 32 min
- Total
- 2 hr 11 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Cut the lamb into large pieces
Cut the lamb into large pieces.
Slice the cabbage into large wedges
Slice the cabbage into large wedges, keeping the core attached.
Add a layer of lamb pieces
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
Optional: Sprinkle a couple of tablespoons
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
Add water to the pot and bring to a boil
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
Serve with boiled potatoes and fresh
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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